HEALTHY CHICKEN ENCHILADAS

Yield :

Serves:6

WW Points Plus: 10, WW Old Points: 8

Ingredients :

• 12 corn tortillas
• 2 cups cooked chicken, chopped
• 1 (8 ounce) can green chili salsa
• 1 (4 ounce) can diced green chilies
• 1?4 cup oil, for frying tortillas
• 2 cups fat-free half-and-half
• 2 cups reduced-fat monterey jack cheese, shredded
• 1?2 teaspoon salt

Preparation :

1. Preheat the oven to 350 degrees F.
2. Mix the chicken, salsa and chilies in a small bowl.
3. Mix the cream and salt in a large shallow dish.
4. Heat the oil in a frying pan over medium-high heat.
5. Fry the tortillas one at a time for a few seconds, until they start to blister and turn soft.
6. Immediately dip each fried tortilla into the cream mixture.
7. Put a large dollop of the chicken mixture on each tortilla and roll it up.
8. Place in an ungreased baking pan; flap side down.
9. Pour the remaining cream over the roll enchiladas; sprinkle cheese over top.
10. Bake, uncovered, for about 20 minutes, or until heated through.

Nutritional Info :